Dubravka Novotni

Zagreb, Croatia

Last Updated: 09/26/2026

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Found 13 publications

Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504.

Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. Foods 2026, 15, 1504.

Journal: Foods (Basel, Switzerland)

Published: May 18, 2026

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.

Journal: Foods (Basel, Switzerland)

Published: March 25, 2026

Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.

Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread.

Journal: Foods (Basel, Switzerland)

Published: October 04, 2024

Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks.

Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks.

Journal: Foods (Basel, Switzerland)

Published: October 30, 2023

Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia.

Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia.

Journal: Foods (Basel, Switzerland)

Published: September 29, 2023

Development of High-Fibre and Low-FODMAP Crackers.

Development of High-Fibre and Low-FODMAP Crackers.

Journal: Foods (Basel, Switzerland)

Published: July 25, 2022

Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks.

Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks.

Journal: Foods (Basel, Switzerland)

Published: May 06, 2022

Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.

Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.

Journal: Food technology and biotechnology

Published: April 26, 2022

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.

Journal: Food technology and biotechnology

Published: January 28, 2021

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.

Journal: Foods (Basel, Switzerland)

Published: December 18, 2020

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§.

Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality§.

Journal: Food technology and biotechnology

Published: September 21, 2019

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.

Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.

Journal: Food technology and biotechnology

Published: March 16, 2018

Showing 1-12 of 13

Last Updated: 09/26/2026